Boutique private chef & catering · From South Surrey and White Rock to the Lower Mainland
I am Janet Wait, a Red Seal certified chef. Everything from scratch, the same suppliers and the same standard I kept at Jan's on the Beach — cooked by me, in your kitchen or at your venue, for a handful of events a year.
Weddings
One menu consultation, and I am the chef on the day — not a name on the contract. Seventy-five is the ceiling on purpose: past that, food gets reheated, not cooked.
The salmon was done to perfection, the tomato and bocconcini and the pasta and roasted vegetables were amazing!!
Small wedding at a local winery →
Private dining
I shop, arrive with my own knives and pans, cook each course, serve it, and leave the kitchen as I found it. All you do is sit down. It is how most clients meet me before booking something larger.
You and your server, Persayis went above and beyond! Everyone loved her too!
Evening celebration · S & L →
The food
Every main dish starts from raw ingredients, with nearly all the stocks, sauces, dressings and cures made from scratch. Menus follow the season and the coast — local seafood, produce from the valley — adjusted to what you like and what your guests can eat.
We truly appreciate all the effort you're putting into creating lovely meals, accommodating dietary needs and keeping everyone safe and well fed.
Two days of gluten-free catering, memorial · C & Family →
Corporate
Fixed delivery windows, plain per-head pricing, invoicing and standing accounts for repeat clients. Once I know your office, booking a lunch takes one email.
Corporate catering →
The chef
Jan's on the Beach, in White Rock, was an award-winning gourmet bistro. I cook everything myself, in my commissary kitchen or on your own stove.
Read my story →More reviews, in their own words.
We are incredibly grateful for the care, effort and thoughtfulness you showed. The food was delicious.
School parent Christmas party · E & S →Everything else
Milestone birthdays, anniversaries and parties, at home or at a venue — drop-off through to full service.
Learn more →Bring out the bottles you have been saving; I write the courses around them.
Learn more →Gluten-free dishes in their own right, not substitutions, with separate boards and pans.
Learn more →For restaurants — menu review, kitchen handling and a written protocol your staff will follow.
Learn more →
A small number of events a year
I answer every enquiry myself, with a written quote before anything is booked. Two to three weeks' notice for a dinner; two to three months for a wedding.
Request a quote